Making rosemary salt for your spice cabinet is simple and so special! Putting your hand to a seasoning that will be used in homemade dishes is like adding in a cup of love before, during, and after cooking.
Rosemary salt is a fantastic seasoning to add to so many savory dishes! Making it yourself allows you to know exactly what's going into it, cut back on the cost of buying it premade, and is another amazing use for rosemary straight from your garden. You can slowly dry your rosemary over time to bring the garden into the kitchen any time of year or use the oven whenever to dry it much faster. The choice is yours!
A jar of rosemary salt is gorgeous and practical both in your own kitchen and even as a homemade gift for a loved one! It is delicious and sure to be a new favorite way to preserve your rosemary.
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Jump to:
What are the uses of rosemary salt?
- Seasoning meat - Use when seasoning meat to add to the flavor.
- Bread - Warm buttered bread with some rosemary salt sprinkled on top alongside warmed oil for dipping. Yum!
- Avocado toast - A savory salt like this sprinkled on avocado toast with a little pepper and a pinch of red pepper flakes is a delicious and savory breakfast.
- Use for your herbs - Here is yet another awesome way to use the rosemary you are growing in your garden!
- Great gift - A lovely jar of rosemary salt makes for a gorgeous homemade gift.
How long does rosemary salt last?
When you make rosemary salt with dried herbs, it will last up to 1 year when stored in an airtight container in a cool dark place! The flavor will weaken over time as it sits.
What you need
- Coarse salt - Coarse sea salt or kosher salt are both great choices for this recipe!
- Rosemary - Dry fresh rosemary in the oven or use dried rosemary you have had hang drying from the garden. Either way, the recipe truly begins once the herbs are nice and dry!
- Food processor - A food processor is used to chop the rosemary up a bit more and combine everything together.
It is great when used to season meat as well as on buttered bread that's enjoyed dipped in a dish of warmed oil!
If you ever make a recipe that calls for fresh rosemary, then your answer is yes. This helps it to last a bit longer since it is a fresh herb and there is added moisture content. When working with dried rosemary, your seasoned salt can be stored in a cool dark place (such as the pantry.)
Ingredients
- 1 cup coarse sea salt (or coarse Kosher salt)
- 1-2 tablespoons dried rosemary (See notes if using fresh rosemary!)
Rosemary Salt Recipe
- (See notes if using fresh rosemary before beginning. If using dried, continue with instructions.) Put ½ cup of salt and your dried rosemary into a food processor. Pulse for 10-second intervals until the rosemary is finely chopped.
2. Add in the remaining ½ cup salt. Pulse for 10 seconds to combine.
3. Store in a labeled airtight container in a cool dark place for up to 1 year! Enjoy!
Tips
- If using fresh rosemary: Preheat your oven to 200°F. Remove the stem and woody parts then finely chop and spread across a parchment-lined baking sheet. Check on it at around 10 minutes to see how dry it is. Add additional time as needed until it is completely dry. Once fully dried, remove and allow to cool to room temperature before use. (Ensure it is completely dried as you do NOT want any added moisture content in your salt!)
- Add oven-dried lemon zest for a pop of citrusy deliciousness!
- Store for up to 1 year in an airtight container in a cool dark place.
I hope you enjoyed learning how to make rosemary salt! Will you be giving this as a gift to a loved one? Share how you'll be using yours in the comments below!
Rosemary Salt Recipe
Ingredients
- 1 cup coarse sea salt or coarse Kosher salt
- 1-2 tablespoons dried rosemary See notes if using fresh rosemary!
Instructions
- (See notes if using fresh rosemary before beginning. If using dried, continue with instructions.) Put ½ cup of salt and your dried rosemary into a food processor. Pulse for 10-second intervals until the rosemary is finely chopped.
- Add in the remaining ½ cup salt. Pulse for 10 seconds to combine.
- Store in a labeled airtight container in a cool dark place for up to 1 year! Enjoy!
Mariana
Anne,
Thank you! Have fun making some for all your favorite hostesses!
-Mariana
Anne
This would make a great gift to bring for fall get togethers! Thank you for sharing simple recipes that only require a few ingredients.